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Research Updates: nutrition
Below are short extracts from research updates about this subject - select more to read each item.
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Issue 62
Upritchard, Sutherland and Mann, Department of Human Nutrition, University of Otago, Dunedin, New Zealand. examined the effect of supplementation with tomato juice, vitamin E, and vita1
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Issue 62
Sargeant and colleagues, Department of Community Medicine, University of Cambridge, Institute of Public Health, UK. lincoln.sargeant@srl.cam.ac.uk examined Vitamin C and
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Issue 62
Geerling and colleagues, Department of Gastroenterology, University of Maastricht, The Netherlands. investigated the effect of nutritional supplementation with N-3 fatty acids and antioxidants1
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Issue 61
FRANK and colleagues, Departments of Family and Preventive Medicine and of Medicine, Emory University School of Medicine, Atlanta, GA 30303-3219, USA investigated the personal usage of vitamin-mineral supplements
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Issue 61
BAGCHI and colleagues, Department of Pharmaceutical and Administrative Sciences, Creighton University School of Pharmacy & Allied Health Professions, 2500 California Plaza, Omaha, NE 68178, USA
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Issue 61
POLACK and colleagues, Department of Pathology, College of Veterinary Medicine, Cornell University, Ithaca, NY 14853, USA investigated the levels of trace minerals in the spinal cords of horses with eq1
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Issue 60
PATRICK, (no address given) discussed the role of antioxidants, N-acetylcysteine, alpha-lipoic acid, L-glutamine and L-carnitine in preventing apotheosis and viral activation1
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Issue 60
DELANTY and DICHTER, Department of Clinical Neurological Sciences, Royal College of Surgeons in Ireland, Beaumont Hospital, Dublin 9, Ireland. normandelanty@eircom.net discussed
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Issue 60
TITLE and colleagues, Division of Cardiology, Queen Elizabeth II Health Sciences Centre, Halifax, Nova Scotia, Canada. ltitle@is.dal.ca investigated the effect of folic acid and an1
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Issue 60
CARR, ZHU and FREI, Linus Pauling Institute, Oregon State University, Corvallis, OR 97331-6512, USA. balz.frei@orst.edu reviewed (65 references) the potential an1
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Issue 60
ALEKEL and colleagues, Department of Food Science and Human Nutrition, Human Metabolic Unit, Center for Designing Foods to Improve Nutrition, the Department of Statistics, Iowa State University, Ames 50011-1120, USA.
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Issue 59
ZEISEL, School of Public Health and the School of Medicine, University of North Carolina at Chapel Hill, 27599-7400, USA. steven.zeisel@unc.edu reviewed ( 37 references) whether there a metabo1
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Issue 59
JACOB, USDA Agricultural Research Service, Department of Pomology, University of California, Davis 95616, USA reviewed (27 references) whether oxidant damage induced by passive smoking is preventable b1
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Issue 59
GRIFFITHS and VERNOTICA, Department of Psychiatry, Behavioral Pharmacology Research Unit, Johns Hopkins University School of Medicine, Baltimore, MD 21224, USA. rgriff@jhmi.edu investigated1
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Issue 59
STARK and colleagues, Department of Human Biology and Nutritional Sciences, University of Guelph, Canada investigated the effect of a fish-oil concentrate on serum lipids in postmenopausal women.
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Issue 58
SERAFINI, Unit of Human Nutrition, National Institute for Food and Nutrition Research (INRAN), Via Ardeatina 521, 00178, Rome, Italy. Serafini@inn.ingrm.it reviewed (109 references) studies regarding dietary v1
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Issue 58
VESSBY, Department of Public Health and Caring Sciences/Geriatrics, University of Uppsala, Sweden. Bengt.vessby@geriatrik.uu.se reviewed (44 references) dietary fat and insulin action in humans.
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Issue 58
KROMHOUT and colleagues, Division of Public Health Research, National Institute of Public Health and Environment, Bilthoven, The Netherlands described a study of saturated fat, vitamin C and smoking and long-term population all-cause mortality rates.
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Issue 58
LIU, WILLETT and colleagues, Departments of Epidemiology and Nutrition, the Harvard School of Public Health, Boston, MA 02215, USA. simin.liu@channing.harvard.edu conducted a study to evaluate the rel1
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Issue 57
JADAYIL, TUKAN and TAKRURI, Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman have investigated the bioavailability of iron from four different local food plants in Jordan.
